Welcome back to the Tasty Tenner Series and in this episode I am going to be making Lamb
Koftas.
[Music]
So, I have got my lamb mince here and I have got some chili powder.
I have got some cinnamon.
I have got some ground coriander and some cumin which are the main spices in my kofta.
So, two garlic cloves I am going to bash them up.
I am just going to roughly chop my garlic cloves.
I am also going to take a pinch of salt and use the side of my knife to mash them slightly.
This will help release the flavor and will help to break them down so they mix into the
meat better.
You just want to get it to rough paste.
So, you go straight in with that.
So, now I am going to add the spices.
I have got chili powder going in, teaspoon some cinnamon, some ground coriander, and
my favorite, cumin and in the middle I have got a teaspoon of salt which will season the
dish.
Spring onions.
I have got six spring onions already chopped.
Okay, I am just going to add the zest of some lemon.
For a full list of ingredients and instructions on the recipe just check the description box.
That is the lemon zest done.
Perfect.
Now, all I need to do is give it a mix with my wooden spoon, just bash it up.
Get all of that nice spice into the mince as much as you can.
You really want to give it a good mix.
So, I have really given that a good mix now.
The spices are really well integrated into the lamb.
I am just going to cover it in cling film and put it to one side in the fridge while
I get on with my tabbouleh.
Okay, so in this bowl I have 25 grams of freshly steamed cous cous.
Traditionally, tabbouleh is made with bulgar wheat, but I found that you can make it just
as easily and actually more cheaply with cous cous.
So, I have got my freshly steamed cous cous and I have got one finely chopped red onion
and I have got two chopped plum tomatoes and two bunches of fresh parsley and fresh mint.
And I am going to add them all to the bowl.
I am going to give that a mix up.
I am going to add some lemon juice about three tablespoons which I am going to just squeeze
in.
It is a tough lemon.
And about two tablespoons of olive oil which you can spread like that and I could just
set that to one side, pop it in the fridge, and you can use it whenever you want it.
It will last a day or two in the fridge.
You can use it in wraps.
You can mix it with tzatziki.
It livens up salads.
Even if you do not use all of it with the kofta it will last for a couple of days.
So, I am just going to roll up my kofta mixture into little meatballs.
You want to make them just slightly bigger than the size of a ping pong ball because
they do shrink when you cook them.
So, you want them to look a little like that size.
And you just roll until you have all of your mixture ready to fry.
So, I have got all of my kofta mixture all rolled up into little balls now and I preheated
my pan.
I am going to add a little bit of olive oil and I am just going to pop them into the pan.
I am going to cook them in batches because I do not want to overwhelm them and make sure
that they all cook.
So, we want to cook the koftas through.
They can be slightly pink in the middle, but we want to get some nice carmelization on
the outside.
So, we have been cooking them over a medium high heat and they pretty much, yeah they
look done.
They have got some really nice carmelization.
They are still quite soft in the middle and a little bit pink.
I am ready.
I have cooked all my koftas and to serve I am just going to season my tabbouleh a little
bit.
And I am going to serve up with a little bit of the tabbouleh across the center of the
wrap like so, a few of the lamb koftas perched on top and finally, some tzatziki for freshness.
There we go.
Now all I have to do is wrap it up and it is ready for eating.
I hope you enjoyed this Lamb Kofta recipe.
See you next time for another episode of my Tasty Tenner series.